Homemade Char Siu Bao
These homemade BBQ pork buns have an exceptionally soft skin since no dry flour was added. They freeze well and actually become even softer than freshly steamed ones when reheated. Make a big batch to freeze for a quick breakfast, served with a bowl of steamed egg custard for a hearty meal.
Story
Making these homemade BBQ pork buns yields an incredibly soft texture without the need for adding extra dry flour to the dough. They are perfect for making ahead of time, as freezing and reheating them later actually makes them even softer than when they were freshly steamed. Preparing a large batch to keep in the freezer ensures a quick and comforting breakfast, especially when paired with a warm bowl of steamed egg custard.
Ingredients
low-gluten flour
500g
pork collar char siu
200g
pure milk
as needed
yeast powder
3g
egg white
1 piece
white sugar
0.5 tablespoon
sesame oil
0.5 tablespoon
Instructions
1
Step 1
Ingredients picture. I had the char siu pork roasted the night before, planning to take pictures in the morning. When I woke up and looked, it was already in slices. My mom said she saw that big piece of meat and sliced it up for me. Mom, you are too hardworking.
2
Step 2
Heat the milk until warm; it is best if it is not hot to the touch. Mix and stir evenly together with yeast, white sugar, and egg white.
3
Step 3
Add cake flour and knead evenly. It just needs to form a dough, do not overmix. Let it rest for 10 minutes, knead by hand until smooth, and place it in a warm place to ferment.
4
Step 4
Mince the char siu pork.
5
Step 5
Put it in a wok and stir-fry briefly, add 1 tablespoon of oyster sauce, and mix well. (It was full of steam in the wok, so I had to dish it out to take the picture).
6
Step 6
Once the dough has fermented to twice its size, add sesame oil and white sugar, and knead until smooth.
7
Step 7
Divide into dough portions, do not roll out, just press flat. Do not add dry flour. (Keep this in mind).
8
Step 8
Wrap into buns.
9
Step 9
Let it undergo the second fermentation for half an hour.
10
Step 10
Steam in a steamer over boiling water for 10-15 minutes (depending on the size of the buns).
